Egg Drop Soup (Chinese-Style)

Ingredients

• 2 cups Chicken broth (or chicken stock)
• 1 tsp Ginger (fresh, grated)(optional)
• 1 tbsp Soy sauce
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 2 Eggs
• 1 tsp Sesame oil(optional)
• 1/4 tsp White pepper (or black pepper)(optional)
• 2 tbsp Green onions (sliced)(optional)

Instructions

1. 1

   Prep (about 10 minutes total): Grate ginger (if using), slice green onions, and beat the eggs in a bowl until smooth. If using cornstarch, mix it with 1 tbsp water to make a slurry.

2. 2

   Bring broth to a simmer (about 5 minutes): Pour the chicken broth into a small pot. Add ginger (if using) and soy sauce. Bring to a gentle simmer.

3. 3

   Thicken and season (about 3 minutes): Stir in the cornstarch slurry (if using) and simmer briefly until slightly thickened. Season with white pepper (and sesame oil if using). Keep the broth at a gentle simmer.

4. 4

   Drizzle the egg (about 2 minutes): Reduce heat to maintain a steady simmer. Slowly pour the beaten egg into the broth while stirring the pot in one direction to form silky ribbons.

5. 5

   Finish and serve (about 0 minutes): Turn off heat. Top with green onions and serve immediately.